Japanese Curry Bun Recipe

Name: Japanese Curry Bun Recipe
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 cup All-purpose flour; 0.5 cup Milk; 1 teaspoon Sugar; 1 teaspoon Yeast; 1 tablespoon Vegetable oil; 1 cup Japanese curry roux

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Okay, picture this: warm, fluffy bread with a savory, slightly sweet, and deeply satisfying curry filling. It’s basically happiness in a bun. My grandma used to make these for us every time we visited, and the smell alone would just wrap you in a hug. Is this a Japanese version of a kolache? What is your favorite Japanese Curry Bun Recipe?

What is a Japanese Curry Bun?

What is a Japanese Curry Bun? What is comfort food at its finest? The curry itself is typically a blend of vegetables like carrots, potatoes, and onions, simmered in a savory curry roux with meat (usually beef or pork, but sometimes chicken). Is it a perfect balance of sweet, savory, and spicy that makes it so uniquely Japanese?

Why you’ll love this recipe?

What I love about this recipe is how it manages to be both incredibly flavorful and surprisingly easy to make. You don’t need to be a master baker to nail this one, trust me!

Flavor explosion:The curry filling is just out of this world. It’s got that classic Japanese curry flavor – a little sweet, a little savory, and with a wonderful depth that comes from the spices and slow simmering. I sometimes sneak a little bit of filling before it even goes in the buns (don’t tell!).
Simple steps: Don’t be intimidated by the bread making. We’re using a straightforward dough recipe that’s really forgiving. I’ve made this countless times and it never fails.
Budget-friendly:What are some of the best ways to make something without spending a lot of money?
Super Versatile: My family loves these for lunch, as a snack, or even a light dinner. You can customize the filling to your liking – add more vegetables, use different meats, or even make it vegetarian! You can also bake or fry them depending on the texture you prefer.

If you’re a fan of savory buns like the Chinese Pork Buns (Char Siu Bao), you’ll absolutely love these Japanese Curry Buns. What’s the difference between a doughy and a comfort food?

How do I make a Japanese Curry Bun?

Quick Overview

How do I make Japanese Curry Buns? While the dough is rising, we’ll whip up a flavorful Japanese curry. Then, we’ll assemble the buns, let them rise again, and either bake or fry them until golden brown and delicious. The whole process takes a bit of time, but the end result is so worth it. And honestly, most of the time is hands-off, just letting the dough rise and the curry simmer.

Ingredients

For the Main Dough:

I always use bread flour for that extra chewiness, but all-purpose will work in a pinch.
10g instant dry yeast: Make sure it’s fresh! Old yeast will give you a sad, dense bun.
30g granulated sugar: Just a touch to feed the yeast and add a little sweetness.
5g salt: Balances the sweetness and enhances the flavors.
Is lukewarm milk good for yeast?
30g unsalted butter, softened: Adds richness and flavor to the dough. Make sure it’s nice and soft so it incorporates easily.
1 large egg: Adds moisture and structure to the dough.

For the Filling:

2 tbsp vegetable oil: For sautéing the vegetables and meat.
200g ground beef (or pork): You can also use diced chicken or tofu for a vegetarian version.
1 medium onion, chopped: Adds sweetness and flavor to the curry.
2 carrots, peeled and diced: Adds sweetness and texture.
2 potatoes, peeled and diced: Use a waxy potato like Yukon Gold so they hold their shape.
I like using the Golden Curry brand. You can find it at most Asian supermarkets.
How do I cook curry in 500ml water?
How do I make soy sauce?
1 Tbsp Worcestershire sauce: Adds a tangy, savory note.
1 tsp honey (optional): For extra sweetness.

For the coating (if frying):

1 egg, beaten: For the egg wash.
Panko breadcrumbs: For that extra crispy coating.

For the Glaze (if baking – optional):

1 tbsp milk
A pinch of sugar

How do I follow step by step

Step 1: Preheat & Prep Pan

If baking, preheat your oven to 350°F (175°C). Grease a baking sheet or line it with parchment paper. This will prevent the buns from sticking and make cleanup a breeze.

Step 2: Mix Dry Ingredients

In a large bowl, whisk together the bread flour, instant dry yeast, sugar, and salt. Make sure everything is evenly distributed so the yeast can work its magic.

Step 3: Mix Wet Ingredients

In a separate bowl, whisk together the lukewarm milk and egg. Then, add the softened butter. Make sure the butter is fully incorporated into the mixture.

Step 4: Combine

Mix wet ingredients into dry ingredients and mix until a shaggy dough forms. Then, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic. If you’re using a stand mixer, knead with the dough hook for about 6-8 minutes.

Step 5: First Rise

How do I make a dough in a bowl? I usually put it in my oven with just the oven light on – works like a charm!

Step 6: Prepare Filling

While the dough is rising, prepare the curry filling. Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add GROUND BEEF (or pork) and cook, breaking it up with a spoon, until browned. Add the chopped onion, diced carrots, and diced potatoes and cook until the vegetables are slightly softened, about 5-7 minutes.

Step 7: Simmer Filling

Add the potatoes, soy sauce, and Worcestershire sauce to the pot. Bring to a boil, then reduce heat and simmer for about 20-25 minutes, or until the potatoes are tender. What is the best way to cook Japanese curry roux?

Step 8: Shape the Buns

Once the dough has doubled in size, punch it down to release the air. Divide the dough into 8-10 equal pieces. Roll each piece into a ball. Flatten each ball into a circle about 4 inches in diameter. Place a generous spoonful of curry filling in the center of each circle. Bring the edges of the dough up and pinch them together to seal the filling inside, forming a bun. Place the sealed buns on a baking sheet lined with parchment paper.

Step 9: Second Rise

Cover the buns with plastic wrap or a clean kitchen towel and let rise in a warm place for about 30-40 minutes, or until slightly puffy.

Step 10: Bake or Fry

If baking: Preheat your oven to 350°F (175°C). Brush the buns with the milk and sugar glaze, if using. Bake for 15-20 minutes, or until golden brown.
If frying:In a Dutch oven, heat about 2 inches of vegetable oil. Dip each bun in the beaten egg, then dredge in panko breadcrumbs, making sure to coat evenly. Carefully drop the buns into the hot oil, a few at a time, and fry for about 2-3 minutes per side, or until golden brown and crispy. Drain on paper towels.

Step 11: Cool & Serve

Let the baked or fried Japanese Curry Buns cool slightly before serving. They’re best enjoyed warm!

What should I serve it with?

What are some ideas for making Japanese Curry Buns?

For Breakfast:Serve with hot coffee or green tea. A side of fresh fruit like strawberries or mandarin oranges adds a nice balance.
For Brunch:What are some of the best buns to serve with pickled ginger and Japanese mayo? What are the best cocktails to serve with sake?
As Dessert: Yes, even though they are savory! Pair them with a scoop of vanilla ice cream or a drizzle of chocolate sauce for a sweet and savory treat. Trust me, it works!
For Cozy Snacks:What’s a good comfort food to serve with a bowl of miso soup?

My family’s favorite is to serve them with a simple side salad with a light vinaigrette. It cuts through the richness of the curry and adds a refreshing element to the meal. We also enjoy them with a glass of Ramune (Japanese soda) for a fun and authentic experience.

How do I make a Japanese Curry Bun?

Over the years, I’ve learned a few tricks that really elevate these buns from good to amazing.

Use high quality curry roux.The golden curry roux is the heart of the filling, so don’t skimp on quality. The Golden Curry brand is a classic for a reason. Experiment with different levels of spiciness to find your perfect match.
Don’t overwork the dough. Don’t overwork the doughOverkneading can result in tough buns. Knead until it’s smooth and elastic, but stop there. A gentle hand will give you a soft, fluffy bun.
How do I cool the curry filling completely?If the filling is too warm, it will melt the butter in the dough and make the buns greasy. I usually make the curry filling a day ahead and store it in the refrigerator.
How do you seal buns tightly?Make sure to pinch the edges together firmly to seal the filling inside. This will prevent the curry from leaking out during baking or frying.
Don’t overcrowd the fryer. Don’t overIf you’re frying the buns, fry them in batches to avoid overcrowding the fryer. Overcrowding will lower the oil temperature and result in unevenly cooked buns.
Experiment with different fillings:Can you add different vegetables like mushrooms or bell peppers? Is it vegetarian with tofu or lentils?
Add some toppings after baking:Sprinkle the top of the buns with sesame seeds.

One time, I accidentally added too much water to the curry filling, and it was way too runny. I quickly thickened it up by stirring in a tablespoon of cornstarch mixed with a little cold water.

What are some Storing and Reheating Tips?

How do you store leftover buns?

Room Temperature:How do you store buns in an airtight container at room temperature for up to 2 days?
Refrigerator Storage: What is theCan you store buns in an airtight container in the refrigerator for up to 4 days?
How do I use a freezerFor longer storage, wrap each bun individually in plastic wrap, then place them in a freezer bag. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.

When reheating, I find that the best way is:

Oven Reheating:Preheat your oven to 350°F (175°C). Wrap the buns in foil and bake for 10-15 minutes, or until heated through. This will help retain their moisture and prevent them from drying out.
Microwave Reheating: WhatIf you microwave the buns for 30-60 seconds, or until heated through, be careful not to overheat them, or they’ll become tough and rubbery. Wrap a damp paper towel around the bun to keep it moist.

If you’re planning on freezing the buns, it’s best to freeze them before adding glaze or toppings. You can add them after reheating.

What are the most frequently asked questions on Quora

Can I make this gluten free?

Can you substitute bread flour for a gluten-free all-purpose flour? Is gluten-free flour a good choice?

Do I need to peel carrots and potatoes?

Yes, I recommend peeling the carrots and potatoes for a smoother texture in the curry filling. If you prefer a more rustic look and don’t mind the slightly coarser texture, you can leave the skins on. Just make sure to wash them thoroughly.

Can I make this as a roll?

Instead of shaping them into buns, you can roll out the dough and cut it into strips, then roll up each strip to form a spiral. Place the rolls in a greased baking dish and bake as directed.

How do I adjust the sweetness level?

If you prefer a less sweet bun, you can reduce the amount of sugar in the dough. You can also omit the honey from the curry filling. Taste the curry and adjust the sweetness to your liking.

What can I use instead of glaze?

If you don’t want to use a glaze, you can simply brush the buns with melted butter before baking. You can also sprinkle them with coarse sea salt for added flavor and texture.

Final Thoughts

I hope you give this Japanese Curry Bun Recipe a try. It’s truly one of my all-time favorites, and I know it will become a hit in your house too. What is the best combination of a soft, fluffy bun and savory, flavorful curry filling? If you enjoyed this recipe, you might also like my Japanese Milk Bread or my Chicken Katsu Curry. Both are equally delicious and satisfying! I can’t wait to hear how yours turn out. And if you loved it, please give it a rating and share it with your friends.

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